I love pastries. Meat, cheese, fruit, sweet, salty… it doesn’t matter, as long as it’s wrapped with dough. In my childhood, pastries meant that Shabbat was here. You could smell the sweet aroma of bourekas that just came out of the oven already at the stairwell of my parents apartment.
In those days, I didn’t bother to check what was in the pot for lunch. I went straight to the pan that stood on the counter. “At least wait for them to cool down” mom used to say when i took one, and immediately one more even before i laid down my school bag. “Who did i cook lunch for?” mom would ask when my siblings that came back from school joined me around the bourekas tray.
Ingredients
3 TBS lukewarm water
1 tsp sugar
1 TBS yeasts
3 ½ cups flour
7 TBS butter soft
¾ cup sour cream
½ tsp salt
¼ cup oil
Filling
2 cups smoked gouda grated
2 cups feta cheese grated
1 egg
In a small bowl mix yeast and sugar with the lukewarm water. Leave for about five minutes until the yeast is fizzy.
Place the flour in a mixer bowl with kneading hook. Add the yeast mixture and stir. Add all other ingredients and knead until elastic dough is formed. Keep kneading for about 7-8 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap or wet towel and leave to rise for about 2 hours or until dough doubles its size.
In a bowl mix cheese with egg. On a lightly floured surface roll the dough to thickness of ¼ of an inch. With a cookie cutter or a cup cut out round discs of 4 inch diameter. Place a spoonful of filling in the middle of each disc. Fold the disc and seal the edges by pressing the dough with your fingers.
Heat oven to 350F. Heat nonstick pan over high heat. Fry the sambusak (with NO oil) for 3-4 minutes until lightly brown. Transfer to baking sheet and bake for 15 minutes.
